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View compareVils South Indian Recipe-Thalippu Vengaya Vadagam/Sun-Dried Kari Vadagam/Onion Vadagam To Prepare Sambar, Kootu, Karakuzhambu (3
Vils South Indian Recipe-Thalippu Vengaya Vadagam/Sun-Dried Kari Vadagam/Onion Vadagam To Prepare Sambar, Kootu, Karakuzhambu (3
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Description
Description
Thalippu Vengaya Vadagam /Sun-dried Kari vadagam/Onion Vadagam to prepare sambar, kootu, karakuzhambu, rasam, chutney, etc... Thalippu Vengaya Vadagam, sun-dried black seasoning balls are used in Tamilnadu to prepare curries like sambar, kootu, karakuzhambu, rasam, chutney, etc.. Im not sure whether they are used in other southern states of India. But it is a popular ingredient used in tamilnadu, which gives an unique flavor to the curry. As these are sun-dried, they can be used for more than a year. Follow the exact steps mentioned, and treat yourself with this traditional seasoning ingredient. The below mentioned quantity yields 300 gms of vadagam. The main advantage of being a food blogger is that you are tempted to try all new and traditional recipes. Onion Vadagam is one of my summer project which I wanted to try this year. After consulting my grandma and few of my moms friends, finally started preparing vadagam last week. As the sun is at its peak in Chennai, I made this to fully utilize the sunlight and got benefited with this flavorful vadagam. There is sure something about homemade ingredients prepared from the scratch. If the balls are in loose form, they get dried soon, but it also makes difficult to make round shapes as no moisture is left. The smaller the balls you make, the inner portion will get dry easily. After completely drying them, store them in a clean and airtight container. Use them in small portions to prepare curries. While seasoning sambar or any other curry, add 1 tbsp vadagam in hot oil. I have used vadagam in few of my recipes like, Chettinadu Puli Kuzhambu, Avarakkai Vendaya Kuzhambu, Green Tomato & Potato Curry, Chettinadu Meen Maanga Kuzhambu, Pavakkai Maanga Pitlai, Masoor Dal, Masoor-Toor-Channa Dal, Zucchini Moong Dal, Peerkangai Siru Paruppu Dal, Pavakkai Verkadalai Kuzhambu, Vallarai Keerai Sambar & Tharai Pasalai Keerai Kuzhambu. Do try this recipe and share your queries or feedback with us.
Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Frequently Asked Questions
- Q: What is Thalippu Vengaya Vadagam and how is it used in cooking? A: Thalippu Vengaya Vadagam, also known as sun-dried curry vadagam or onion vadagam, is a traditional South Indian seasoning used to enhance the flavor of curries like sambar, kootu, and rasam. It is typically added to hot oil during the seasoning process to release its unique taste.
- Q: How should I store Thalippu Vengaya Vadagam after opening? A: After opening, store Thalippu Vengaya Vadagam in a clean, airtight container in a cool, dry place. Proper storage helps maintain its flavor and extends its shelf life for more than a year.
- Q: Can Thalippu Vengaya Vadagam be used in vegetarian recipes? A: Yes, Thalippu Vengaya Vadagam is a pure vegetarian product and can be used in various vegetarian recipes including curries, dals, and chutneys, making it a versatile ingredient for plant-based cooking.
- Q: What is the recommended amount of Thalippu Vengaya Vadagam to use in recipes? A: Typically, you can use about 1 tablespoon of Thalippu Vengaya Vadagam when seasoning hot oil for curries. Adjust the quantity based on your taste preference.
- Q: Are there any special preparations needed before using Thalippu Vengaya Vadagam? A: No special preparations are needed. Just add Thalippu Vengaya Vadagam directly to hot oil while cooking. Ensure that the vadagam is completely dried before storage to maintain its quality.